Creamybutternutsquashpotatosoupvegan Recipes
BUTTERNUT SQUASH POTATO SOUP
Potato and Butternut Squash Soup is a comforting and creamy potato soup made with sweet butternut squash. This is a beautiful soup to serve in cooler weather. Top it off with some croutons and a dollop of sour cream.
Provided by Lyuba Brooke
Categories Soup
Number Of Ingredients 15
Steps:
- Heat and melt the butter in a medium pot, on medium heat.
- Peel squash and take out the seeds and membrane. Chop it into small cubes.
- Peel and chop potatoes and onion. Cut potatoes and butternut squash into cubes that are the same size.
- Add onion to the pot and saute until transparent.
- Add potatoes, pressed (or minced) garlic, and butternut squash.
- Add paprika, salt, and pepper and saute for 5-10 minutes, stirring occasionally.
- Add just enough stock to cover the veggies. Cook until veggies are fully cooked and tender, about 20 minutes. (Time may vary depending on how small you cut potatoes and squash.)
- Take out the bat leaf and discard.
- Slowly transfer content of the pot into a food processor, make sure to crack the lid to let the steam out. Blend well and return to the pot.
- Add the heavy cream and cheese. Stir until all blended. Be careful here, the soup will bubble and splash when it starts to heat up. Keep stirring. When cheese is melted, soup is all done.
- Serve with a dollop of soup cream, chives, and croutons.
Nutrition Facts : Calories 211 kcal, Carbohydrate 25 g, Protein 5 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 577 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
CREAMY BUTTERNUT SQUASH & POTATO SOUP (VEGAN)
Make and share this Creamy Butternut Squash & Potato Soup (Vegan) recipe from Food.com.
Provided by HippieVeganMamaTo5
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F Spray a baking sheet with oil and spread squash onto sheet. Spray squash lightly, covering the surface of them. Roast for 20-30 minutes, until tender.
- Place celery, garlic, potato, carrot and onion in a large pot with 2 cups water, marjoram, bay leaves, sage, and salt & pepper. Bring water to a boil then simmer for 30 minutes.
- Remove bay leaves and add 2 cups water, soy milk, and squash to pot. Using an immersion blender puree soup. It doesn't need to be completely smooth, but try to avoid leaving large chunks of vegetables.
- (If you don't have an immersion blender put the vegetables into a food processor with the 2 cups of water and blend until smooth. Return to pot and add milk.).
- Heat soup until warm.
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